Cherie Recipe Reviews (Pg. 1) - Allrecipes.com (15405000)

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Three Bean Salad

Reviewed: Jul. 8, 2013
This was pretty good, but could have used a bit more tanginess for my taste. Next time I will use the full 1/2 cup vinegar as called for in the original recipe. I had adjusted it down based on the most common complaint in the comments. The dressing was smooth and mellow. I think the honey was a great non-sweet touch. But it needed more vinegar. Also, the green beans were a little mushy (even though I drained the salad after about 5 hours, as some commenters recommended). And, the garbanzos were hard and bland. Next time I will use canned white beans instead. I also will change canned green beans to fresh or maybe red/pinto beans. The kidney beans were perfect and picked up the flavor nicely. I like 3-bean salad and want a good recipe. This one has promise, I will definitely use it again with adjustments to my taste as noted.
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Chop Suey

Reviewed: Jul. 3, 2013
This is surprisingly simple and delicious. Incorporating others' tips, I subbed molasses for the sugar and used less. I also used chicken stock in the sauce. Doubled the sauce because we like it saucy over rice. Added water chestnuts with the veg. Have made this now several times, first with pork then with chicken. It's a keeper.
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Microwave Corn on the Cob

Reviewed: Jul. 3, 2013
I will never boil corn on the cob again (steam? in this heat??) I cooked 2 ears of corn for 6 minutes, turning at half time. Using others' tips, here's how I did it: peeled back the husk, removed the silk, washed the ear, put the husk back. But the husk was "sprung" and wouldn't lay flat. To hold it in place I wrapped a short piece of dampened paper towel around that end. (I just flicked some water onto the paper towel.) This method of cooking is brilliant. The corn was tender and perfect, no heating up the kitchen.
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Oven Baked BBQ Ribs

Reviewed: Mar. 4, 2012
I followed the sauce recipe exactly, by half, with 2.5 lbs. of thick bone-in pork chops, and added a little liquid smoke. Delicious! The sauce is so simple. I cooked it at 300 degrees for 3 hours, the first hour with half the sauce, covered, then removed the cover for the rest of the time because the sauce was so watery. Added sauce at hour 1 and 2, scraping the sauce off the foil the last time because it was setting up pretty good. It did not burn that way. The meat was fall-apart tender and the sauce was perfect thick and sticky and tasted just right, no tomato ketchup tang, which I was concerned it might have. We both loved this and will definitely make it again.
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